Pumpkin Cupcakes with Maple Frosting 

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 extra-large eggs (I use the biggest eggs in a carton of large eggs)
1 cup canned pumpkin (not the pie filling)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup canola oil
Maple frosting (see recipe below

Garnish: 4 ounces Heath Bits ‘O Brickle Toffee Bits

Preheat oven to 350ºF. Line a 12 muffin tin with paper liners. In a medium bowl add the first 7 dry ingredients. Stir to combine with a wire whisk. In a second large bowl whisk eggs, pumpkin, white sugar, brown sugar, and oil. Add dry ingredients to wet ingredients. Stir but don’t overmix. 

Use an ice cream scoop to scoop batter into muffin tins. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from tin and set on a wire rack to cool. Frost cupcakes with maple frosting and garnish with toffee bits. Makes 12 muffins. Recipe adapted from Ina Garten.

Maple Frosting

6 ounces real cream cheese (not Neufatchel), at room temperature 
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon maple flavoring
1/2 teaspoon pure vanilla extract
2 and 1/4 cups sifted powdered sugar 

With a mixer, beat cream cheese and butter on medium speed for 3 minutes. Change speed to low and add maple flavoring and vanilla. Stop and scrape down the bowl with a rubber spatula. Resume mixing on low speed. Gradually add powdered sugar. Stop and scrape down sides of mixing bowl. Increase speed to medium and mix until smooth. You may need to add more powdered sugar if the icing isn’t thick enough.

Published in the News and Neighbor on September 27, 2023.